White chocolate peanut butter and chocolate chip cheesecake, what a mouthful of delicious, creamy, peanut butter cheesecake. The best part? It is low in calories and has touch of protein in each slice!
When I was a kid I just never could get myself to try cheesecake..honestly what was wrong with me! Cheesecake is one of my favorite desserts especially when it is paired with chocolate or peanut butter… or Oreos (recipe on my to-do).
Cheesecakes can be time consuming but in my opinion this was the easiest one I have ever made. The cheesecake filling itself is only 3 ingredients!
You are going to need a spring form pan for this recipe otherwise the cheesecake will likely stick to a normal cake pan. For this recipe I used a 8 inch pan so it is on the smaller side! The cake itself yields 8 slices. Here is what the pan looks like if you are not familiar: Spring Form Pan
I used a kitchen aid mixer and a food processor for this recipe. If you do not have either I recommend using an electric hand mixer for the cheesecake mixture.
This recipe requires two baking temperatures, 375 for the crust and 350 for the entire cake.
You are going to want to start with making the crust, I used graham crackers and ground them up in the food processor. You can use the ready made graham cracker crumbs if you would like. Once the crumbs are ready add the butter and bake for 10-15 minutes. The crust was a bit sticky for me but it was easy to spread along the bottom of the pan with a rubber spatula!
In the KitchenAid or with an electric mixer combine the cream cheese, yogurt, and protein powder. I used non-fat plain greek yogurt, you can twist things up and try a different flavor yogurt! Add this mixture to the pan when the crust is complete and bake it at 350 for 20 minutes!
Once the cake has baked and cooled for some time it helps to chill it in the freezer for a few hours. After it has chilled you can decorate it. 🙂
I put the mini chocolate chips on the cake first then the drizzle! The drizzle is just melted white chocolate chips, peanut butter powder, about a tablespoon of water and Swerves Confectioners Sugar. I melted the chocolate chips in the microwave and just added the ingredients. I used this bottle to drizzle it: Mini Squeeze Bottles.
The cake yields 8 slices! About 80 grams each if you are tracking them!
White Chocolate Peanut Butter and Chocolate Chip Cheesecake
Ingredients
Crust
- 110 grams Honey Maid Graham Crackers
- 57 grams light butter
Cheesecake
- 227 grams Non Fat Greek Yogurt 1 cup
- 8 oz Fat Free Cream Cheese 1 package
- 43 grams Pescience Cake Pop Protein this is all I had left, you can use more
Toppings
- 25 grams Nestle Mini Morsels
Instructions
- Preheat your oven to 375 degrees
- Using a food processor, grind up the graham crackers. (I broke mine up a bit before putting them in)
- Melt the butter in the microwave and add the graham crackers, combining with a fork.
- Spread the mixture into the bottom of the pan. I used a rubber spatula to do this (it may be a bit sticky)
- Bake for 10-15 minutes
Crust
Cheesecake Filling
- Combine the yogurt, cream cheese and protein powder with a KitchenAid or en electric mixer.
- Pour this over the crust once it is complete baking.
- Lower the oven temperature to 350 and bake for 20 minutes
- Let the cake cool on a rack for 30 minutes and freeze for 2-3 hours to completely chill.
Toppings
- Melt the white chocolate morsels in the microwave.
- Stir in the peanut butter powder, a little water, and the confectioners sugar.
- Add the chocolate chips and drizzle the peanut butter mixture over top of the cake ( I like to use a small bottle with a thin nozzle.
- Let chill for 30 more minutes.
- Slice and enjoy! Serves 8 (slices)
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Nutrition Information
Yield
8Serving Size
80 gramsAmount Per Serving Calories 184Total Fat 5.5gSaturated Fat 2.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 13.9mgSodium 308.6mgCarbohydrates 19.8gFiber 0.1gSugar 10.7gProtein 13.1g